Lemony Spring Cupcakes
Prep
Cook
Total
Author Ren Behan
Yield 18
Lemon Cupcakes with Lemon Curd Butter Cream
Ingredients
- 375 g self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 120ml milk
- 120ml vegetable oil (rapeseed is best)
- 1 teaspoon vanilla essence or extract
- 115g unsalted butter (at room temperature)
- 225g caster sugar
- 3 eggs
- 2 tablespoons grated lemon zest
- Lemon Curd Buttercream
- 110g unsalted butter at room temperature
- 500g icing sugar
- 1 teaspoon lemon essence
- 2 tablespoons grated lemon zest
- 1 tablespoon lemon curd
- 2 tablespoons of milk
Instructions
- Preheat oven to 180C/160C fan/gas 4 and line a 12-hole and a 6 hole muffin tin with cupcake liners.
- Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl and leave to one side.
- Measure out the milk, oil and vanilla in a jug and also leave to one side.
- Whisk the butter and sugar in a mixer until very pale and creamy.
- Add the eggs one at a time and mix.
- Add the flour mix and milk/oil mix alternately to the mixer until it is combined – be careful not to over mix.
- Add the grated lemon zest and mix once more.
- Pipe the mixture into the prepared tin with cases or spoon in until they are two-thirds full.
- Bake in a preheated oven at 180 degrees for 15-20 minutes or until a cocktail stick comes out clean. Leave to cool on a wire rack.
- For the Lemon Curd Buttercream
- Beat the butter, lemon essence and zest for about three minutes until the butter is pale.
- Add half the icing sugar and beat again until smooth.
- Add the remaining icing sugar and beat again.
- Add two to three tablespoons of milk to loosen the mixture a little if it is too thick.
- Pipe your buttercream onto your cooled cakes or spread on with a spatula. Decorate with spring flowers and sprinkles or smarties…!
Courses Cupcakes
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2011/03/lemony-spring-cupcakes.html